Ingredients

• 4 fresh ripe medium avocados
• 2 teaspoons freshly squeezed key lime juice
• 1 teaspoon margarita salt (kosher salt)
• 2 teaspoons finely minced fresh onions
• 2 teaspoons fresh lemon juice (in place of lime juice)
• 1 dash garlic powder
• 1 dash ground black pepper
• 2 small diced ripe tomatoes (or Ro-Tel canned seasoned)
• 2 tablespoons minced green onions or 2 tablespoons red onions
• 2 tablespoons minced fresh cilantro leaves
• 2 chopped pickled jalapeno peppers (or 1 teaspoon brine)
• 2 teaspoons fresh lemon juice (in place of lime juice)
• 1/4 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon crushed Mexican oregano
• 1/4 teaspoon ground black pepper

Instructions

1. CUT four fresh ripe avocados in half lengthwise using a small sharp or serrated knife; separate halves.

2. REMOVE the pits and the top inner stems from avocados.

3. SCOOP out or squeeze avocado pulp into a bowl.

4. SQUEEZE fresh Key lime juice, removing seeds; measure 2 teaspoons juice, pouring it over the avocado pulp in bowl.

5. MASH the avocado pulp with a fork, alternately stirring, avoiding over-mashing.

6. MINCE fresh onion finely if adding onion; measure 2 teaspoons minced onion into the bowl (OR use 1/4 teaspoon onion powder if you must).

7. SPRINKLE or measure 1 teaspoon margarita (kosher) salt to taste (if desired, you may also add 1 dash ground black pepper, and 1 dash garlic powder).

8. STIR with a fork until combined and creamy.

9. SERVE and enjoy this great-tasting fresh quacamole with your favorite tortilla chips and Mexican foods!

10. SNAP your fingers and shout "OLE!".